Ingredients
Method
- Preheat oven to 425 degrees F (220C) and line a baking sheet with aluminum foil or parchment paper.
- Place the Brussels sprouts on the baking sheet and drizzle with olive oil, tossing to coat. Sprinkle with garlic powder, kosher salt, and black pepper. Arrange all Brussels sprouts cut-side down on the pan to achieve a good sear. Place the pieces of bacon evenly on the pan.
- Bake for 15-25 minutes, tossing halfway through. Begin checking for doneness at 15 minutes. The exact baking time will vary based on the size of the sprouts and your oven. Continue baking until the Brussels sprouts are fork-tender but still retain a slight bite, avoiding mushiness.
- Remove the baking sheet from the oven and immediately toss the hot Brussels sprouts and bacon with balsamic vinegar. Drizzle with a little extra balsamic glaze if desired and serve immediately.
Notes
- For extra crispiness, ensure your Brussels sprouts are completely dry before tossing with oil. Excess moisture will steam them instead of roasting.
- Don't overcrowd the baking sheet. Give the sprouts and bacon plenty of space to allow air circulation, which promotes browning and crisping.
- If you prefer a sweeter finish, use balsamic glaze instead of plain balsamic vinegar, or reduce the vinegar in a saucepan until thickened. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the baking sheet. Give the sprouts and bacon plenty of space to allow air circulation, which promotes browning and crisping.
- If you prefer a sweeter finish, use balsamic glaze instead of plain balsamic vinegar, or reduce the vinegar in a saucepan until thickened. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.